Ragoût de Cabillaud aux Petit Pois

Cod one Pot Dish with Peas.

At first reading the French recipe it sounded complicated. But it had only 2 from 4 Chef toqs for difficult. And it really wasn't that much of a problem.

The ragout is not served with rice, pasta or potatoes but with garlic croutons. A nice variation this time. That way you can use up day old baguette.

A lot of veggies are in this dish, not only peas. They go in just like an afterthought. Take your time with this recipe. This will force you to go step by step. But it is worth the efford.

Recipe for 2:

300 g cod

2 tbsp olive oil

1 tbsp grapeseed oil

2 tsp garlic paste

1/2 baguette

130 g leek - mostly green part

1 fennel bulb

100 g Baby spinach

1 tsp fennel seeds

Fish seasoning

1 stalk tarragon

Salt and pepper

500 ml veg stock from paste

100 ml creme fraiche

6 tbsp Noilly Prat

1/2 lemon juiced

Preheat the oven 180 C.

Cut the baguette in bigger chunks. Mix garlic paste with grapeseed oil and brush them with it. Put on baking paper and put in the oven for 12 min.

Cut the leek in rondelles and crush the fennel seeds with a pestel and mortar. Heat up tge olive oil in a pot and toss them in. The washed leek next. Season with salt and sauté for 8 min. Chop the fennel and keep the fonds for later. Add the fennel and half of the tarragon. Give it 4 more minutes. 

Pour Noilly Prat and hot veg stock in. Cook open for 4 min, then cover and cook until the veggies are done. Now in with the peas. 

Cut the cod in large chunks and season it with fish seasoning. Set it on top of the soup and cover for 3 min. Now spinach and cream can go in. Let the spinach wilt, then add lemon juice and the tarragon.

Serve with the garlic croutons.